Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or paper towel to remove dirt. Trim the stems if needed and slice mushrooms into 1/4-inch thick slices (or halve/quarter larger ones) so pieces are uniform.

Heat pan

Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. Heat until the butter foams and the fat is shimmering but not smoking.

Sear mushrooms

Add mushrooms in a single layer without overcrowding the pan. Let them sear undisturbed 3–4 minutes until the undersides are deeply golden. Stir or toss and continue cooking another 3–4 minutes until most pieces are browned and juices begin to evaporate.

Add aromatics

Push mushrooms to the edges of the pan, add remaining 1 tablespoon butter, then add chopped shallot and minced garlic. Cook 1–2 minutes, stirring, until shallot softens and garlic is fragrant but not browned.

Season and deglaze

Sprinkle thyme, 2 teaspoons salt, and the pepper over the mushrooms. Pour in the white wine or broth and scrape up browned bits from the pan with a wooden spoon. Cook 1–2 minutes to reduce the liquid by about half.

Finish with cream (optional)

If using cream, stir it in now and simmer 1–2 minutes until the sauce is slightly thickened and coats the mushrooms.

Adjust seasoning

Taste and add up to 1 teaspoon more salt if needed. Stir in lemon juice to brighten flavors.

Garnish and serve

Remove from heat, sprinkle chopped parsley over the mushrooms, toss gently and serve hot as a side, on crostini, with steak, or over pasta or rice.